Homemade Hawker-Style Wanton Mee
Homemade Hawker-Style Wanton Mee
Ingredients
For the Wanton Mee Black Sauce
- 10 tablespoons thick soy sauce
- 4 tablespoons light soy sauce
- 5 tablespoons oyster sauce
- 200 ml water
- 5 tablespoons sugar
- 8 tablespoons onion oil
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 teaspoon white pepper
For the Main Dish and Toppings
- 4 servings wanton noodles
- 1 bunch xiao bai cai
- 1 tablespoon oil, for blanching xiao bai cai
- 1/2 teaspoon salt, for blanching xiao bai cai
- 1 cup char siew, sliced
- 12 homemade wantons
- 4 cups chicken broth, hot
- 2 tablespoons spring onions, chopped
- 2 tablespoons fried onions
- as needed chilli, optional, for serving
Instructions
- 1
Prepare the Wanton Mee Black Sauce: Combine the thick soy sauce, light soy sauce, oyster sauce, water, sugar, onion oil, sesame oil, salt, and white pepper in a saucepan. Bring the mixture to a boil over medium heat.
⏱️ 2 min
- 2
Boil the sauce for 5–10 minutes, then reduce the heat and simmer until the sauce has slightly reduced and thickened.
⏱️ 10 min
- 3
Cook the noodles: Bring a large pot of water to a rolling boil. While the water is heating, gently loosen the wanton noodles by hand.
⏱️ 5 min
- 4
Add the loosened noodles to the boiling water and cook until they are springy and just tender, being careful not to overcook them to avoid sogginess.
⏱️ 2 min
- 5
Immediately transfer the cooked noodles from the hot water into a bowl of cold water. Swirl briefly, then transfer them back into the hot water. This hot-cold-hot technique helps to achieve a crunchy texture.
⏱️ 1 min
- 6
Cook the wantons: In a separate pot, bring water to a boil. Add the homemade wantons and cook until they float to the surface and are cooked through.
⏱️ 3 min
- 7
Blanch the xiao bai cai: Bring a pot of water to a boil. Add the xiao bai cai along with 1 tablespoon of oil and 1/2 teaspoon of salt. Blanch until tender-crisp, then drain well.
⏱️ 2 min
- 8
Assemble the Wanton Mee: Divide the cooked noodles among serving bowls. Add a generous amount of the prepared Wanton Mee Black Sauce to each bowl.
⏱️ 1 min
- 9
Toss the noodles thoroughly with the black sauce until evenly coated.
⏱️ 1 min
- 10
Plate the mixed noodles with slices of char siew and the blanched xiao bai cai. Add chilli if desired for extra heat.
⏱️ 1 min
- 11
Serve the wantons and broth: Place the cooked wantons into separate small serving bowls. Ladle hot chicken broth over the wantons.
⏱️ 1 min
- 12
Garnish the wanton soup with chopped spring onions and fried onions. Serve the wanton soup on the side for the full hawker experience.
⏱️ 1 min
Kitchen Tools
Homemade Hawker-Style Wanton Mee
For the Wanton Mee Black Sauce
- 10 tablespoons thick soy sauce
- 4 tablespoons light soy sauce
- 5 tablespoons oyster sauce
- 200 ml water
- 5 tablespoons sugar
- 8 tablespoons onion oil
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 teaspoon white pepper
For the Main Dish and Toppings
- 4 servings wanton noodles
- 1 bunch xiao bai cai
- 1 tablespoon oil, for blanching xiao bai cai
- 1/2 teaspoon salt, for blanching xiao bai cai
- 1 cup char siew, sliced
- 12 homemade wantons
- 4 cups chicken broth, hot
- 2 tablespoons spring onions, chopped
- 2 tablespoons fried onions
- as needed chilli, optional, for serving
Instructions
- 1
Prepare the Wanton Mee Black Sauce: Combine the thick soy sauce, light soy sauce, oyster sauce, water, sugar, onion oil, sesame oil, salt, and white pepper in a saucepan. Bring the mixture to a boil over medium heat.
⏱️ 2 min - 2
Boil the sauce for 5–10 minutes, then reduce the heat and simmer until the sauce has slightly reduced and thickened.
⏱️ 10 min - 3
Cook the noodles: Bring a large pot of water to a rolling boil. While the water is heating, gently loosen the wanton noodles by hand.
⏱️ 5 min - 4
Add the loosened noodles to the boiling water and cook until they are springy and just tender, being careful not to overcook them to avoid sogginess.
⏱️ 2 min - 5
Immediately transfer the cooked noodles from the hot water into a bowl of cold water. Swirl briefly, then transfer them back into the hot water. This hot-cold-hot technique helps to achieve a crunchy texture.
⏱️ 1 min - 6
Cook the wantons: In a separate pot, bring water to a boil. Add the homemade wantons and cook until they float to the surface and are cooked through.
⏱️ 3 min - 7
Blanch the xiao bai cai: Bring a pot of water to a boil. Add the xiao bai cai along with 1 tablespoon of oil and 1/2 teaspoon of salt. Blanch until tender-crisp, then drain well.
⏱️ 2 min - 8
Assemble the Wanton Mee: Divide the cooked noodles among serving bowls. Add a generous amount of the prepared Wanton Mee Black Sauce to each bowl.
⏱️ 1 min - 9
Toss the noodles thoroughly with the black sauce until evenly coated.
⏱️ 1 min - 10
Plate the mixed noodles with slices of char siew and the blanched xiao bai cai. Add chilli if desired for extra heat.
⏱️ 1 min - 11
Serve the wantons and broth: Place the cooked wantons into separate small serving bowls. Ladle hot chicken broth over the wantons.
⏱️ 1 min - 12
Garnish the wanton soup with chopped spring onions and fried onions. Serve the wanton soup on the side for the full hawker experience.
⏱️ 1 min